Preparation on the Trail:
1. To prepare both servings, gut and clean 2 freshly caught trout, leaving skin on.
2. Pour 2 cups water in a frying pan, add spice-herb blend and bouillon cube, and bring water to a boil until bouillon cube dissolves.
3. Add cleaned trout to the pan in a single layer. If fish are too large to fit in the pan, cut to appropriate size. If all the fish won’t fit in the pan, cook in batches.
4. Add more water until trout is mostly covered. Return water to a boil, then reduce heat to low.
5. Cover pan and poach fish for 2 minutes.
6. Remove pan from heat and allow to rest, lid on, for 10 minutes, or until flesh is firm (white or light pink, depending on the species) and cooked through to the backbone.
7. Remove fins and their short bones. Skin is good to eat, but can be discarded at this point if desired.

Tip:
Another telltale sign that trout are ready to serve: The fillets on each side of the backbone can be stripped away with ease.

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